Squash and Spinach Lasagne

Directions

1. 1

   Pre-heat your oven to 180C/ 360F.

2. 2

   Roughly chop the butternut squash and add the oil and a pinch of salt. Roast for 35-40 minutes, or until soft.

3. 3

   Add your milk to a pan with the bunches of sage and rosemary and heat until simmering.

4. 4

   Make a roux by melting butter in another pan on low heat and then add the flour, whisking continuously until smooth and no lumps.

5. 5

   Continue cooking for a couple of minutes, whisking occasionally (don’t let the roux brown).

6. 6

   Then start vigorously whisking in around 2-3 tbsp milk, until a smooth paste.

7. 7

   Then keep adding around 1/3 remaining milk, whisking bit by bit until all incorporated.

8. 8

   Don’t worry if it looks like it’s almost split when you start adding milk, just keep adding the milk and whisking vigourously.

9. 9

   Once smooth, whisk in the nutmeg, salt and pepper. Season to taste.

10. 10

    Start stirring with a wooden spoon until thickened (around 15 mins).

11. 11

    Wilt your spinach by briefly blanching in hot water.

12. 12

    Then squeeze the water out of the spinach with kitchen towel.

13. 13

    Once your squash is done, mash with a fork.

14. 14

    Follow the instructions on your lasagne sheets packaging, I used fresh so I just popped into water before assembling the lasagne.

15. 15

    Note: I cut a bit off my pasta sheets to enable them to fit my baking tray.. do this before putting into the water.

16. 16

    Use a big baking tray to assemble!

17. 17

    I did two layers of the béchamel with spinach, then two layers of the mashed squash with cheese.

18. 18

    I alternated and used 5 layers of pasta.

19. 19

    The top layer should be just béchamel (save more for this layer than the middle ones) and lots of cheese!

20. 20

    Pop into the oven for around 25 minutes, until the top is all golden and crispy.